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Sunday, January 30, 2011

Pasta Carbonara

Inspired by Jenna and the sixth consecutive snowstorm this month, I decided we needed some comfort food. The first time I attempted pasta carbonara, probably a year ago, the directions called for me to heat crushed red pepper flakes in olive oil. I set the heat on the stove too high, instantly burning the red pepper and filling my kitchen with eye-burning smoke. This time went a little better. The recipe took about 15 minutes, including prep and pasta cooking, and we ate it with a simple caesar salad topped with fresh croutons.

Prepare pasta according to package directions.
In large saute pan, cook bacon.
Once bacon is cooked, remove and set aside. Drain bacon grease but do not clean pan.
Heat olive oil in same pan, and saute onion until translucent, about 5 minutes.
Add garlic, and cook for 1 minute more.
In a separate bowl, whisk eggs and parmesan.
Dump in drained, cooked pasta and stir to coat.
Remove from heat, and pour in egg mixture, quickly stirring with tongs to coat pasta.
Serve with bacon crumbled on top and additional parmesan.